How to make Rajma Masala -

Simple yet tasty – a favourite of most Punjabis served with steamed rice. A popular North Indian dish, a protein rich Red Kidney Beans curry is best enjoyed with steamed rice as Rajma Chawal. It is one of healthiest and easiest to make Punjabi curry.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Red kidney beans (rajma) (राजमा), Onion (प्याज़ )

Cuisine : Punjabi

Course : Main Course Vegetarian

For more recipes related to Rajma Masala checkout Rajma Rasmisa, Rajma Chawal-SK Khazana. You can also find more Main Course Vegetarian recipes like Lauki Kofta Gobhi Tak-A-Tak Sesame Tossed Greens In Hot Bean Sauce Soya Kheema Matar

Rajma Masala

Rajma Masala Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 8-10 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Rajma Masala Recipe

  • Red kidney beans (rajma) soaked for 8 hours 1 cup

  • Onion chopped 1 medium

  • Ginger 1 inch

  • Garlic cloves 5-6

  • Oil 1 tablespoon

  • Tomato puree 1½ cups

  • Salt to taste

  • Turmeric powder ½ teaspoon

  • Coriander powder 1 teaspoon

  • Cumin powder 2 teaspoons

  • Red chilli powder 1 teaspoon

  • Coriander sprig for garnish


Step 1

Grind together onion, ginger and garlic with some water into a fine paste.

Step 2

Heat oil in a pressure cooker. Add the prepared paste, mix well and sauté for 5-6 minutes.

Step 3

Add tomato puree and mix well. Add salt, mix and cook on low heat till oil separates.

Step 4

Add turmeric powder, coriander powder, cumin powder, chilli powder and salt and mix well.

Step 5

Add kidney beans and some water and mix well. Cover and pressure cook on high heat for 5-6 whistles. Reduce heat and cook till 3-4 whistles.

Step 6

Serve hot garnished with a coriander sprig.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.